Prep 1 hr
Cook 15 mins
This has some zucchini in it for bulk (and to use up some loitering harvest) but it tastes like a really great tomato salsa. It uses mostly tomato so that it is safe to can in a water bath. You might want to don some plastic gloves to chop the hot peppers...my fingers are still burning 5 hours later! But it was all worth it.
- 1 large zucchini, shredded
- 10 cups tomatoes, peeled and roughly chopped
- 2 onions, diced
- 2 anaheim chilies, seeded and diced
- 4 jalapeno peppers, seeded and diced
- 2 fresh cayenne peppers, seeded and diced
- 5 teaspoons garlic (about 4 large cloves, minced)
- 12 ounces tomato paste
- 1 tablespoon canning salt (to taste)
- 1 tablespoon cumin
- 1 teaspoon ground mustard
- 1⁄2 teaspoon nutmeg
- 1 teaspoon black pepper
- 2 tablespoons sugar (can use brown sugar or agave syrup too, to taste)
- 1 tablespoon cornstarch
- 3⁄4 cup white vinegar
- Combine all ingredients except vinegar and cornstarch in a large stockpot and bring to a boil over medium high heat. Stir occasionally to keep from scorching.
- Mix about 2 T. vinegar with the cornstarch and pour into pot. Add the rest of the vinegar and stir, until mixture thickens. If you would like for it to be thicker you can add a little more cornstarch and vinegar.
- Ladle into hot jars and can as usual, about 10-15 minutes (depending on your altitude---you can learn about this at The National Center for Home Food Preservation's web site.).